DEE'S HEALTHY BREAKFAST MUFFINS

Dee's Healthy Breakfast Muffins image

Provided by Dee Stillwell

Time 40m

Number Of Ingredients 25

CREAM TOGETHER IN BOWL OF STAND MIXER
4 eggs
3-4 medium ripe bananas
1/2 c organic coconut oil
1 c greek yogurt
1/4 c coconut or almond milk to thin batter a little
3/4 c brown sugar or brown sugar substitute
3/4 c stevia in the raw
3 Tbsp pure agave nectar
MIX TOGETHER, SET ASIDE, FOLD INTO WET MIXTURE
1 c gluten free flour, or any combo of gf flours ie: tapioca, brown rice,bean, etc
1/2 c coconut flour
1/2 c almond flour
1 c rolled oats
1/4 c flax seed, ground (about 1/3 cup seeds)
2 Tbsp chia seeds
2 tsp cinnamon
1/2 tsp each allspice and nutmeg
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
FOLD IN LAST
1 c sliced almonds or walnuts, plus additional for tops
1 c and ripe or frozen fruit, diced small, apples, berries, peaches, etc if desired
you can add dark chocolate chips, craisins, etc..or add nothing more

Steps:

1. Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
2. Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
3. Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
4. NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.